There’s something about a bowl of Greek Lemon Chicken Soup (Avgolemono) that just hits the spot, especially on days when the world feels a little too much.
My grandma used to say that food should comfort you like a good friend, and this soup? It’s the kind of friend that wraps you up in warmth, whispers, “You got this,” and makes everything feel just a little bit better.
This soup isn’t just about flavor—it’s about nourishment. The chicken gives you protein, the eggs make it silky rich, the lemon brightens everything up, and the rice makes it hearty.
And let’s be honest, if you’ve ever been sick, sad, or just plain exhausted, this is the kind of meal that puts you back together.
Now, let’s make some magic in the kitchen.
Final Thoughts & Variations
- Want a dairy-free twist? Just swap the eggs for a little coconut milk—won’t be quite the same, but still delicious.
- No fresh lemons? Bottled lemon juice works in a pinch, but fresh really makes a difference!
- Make it a meal: Pair this soup with some crusty bread, a Greek salad, or even a slice of feta on the side for the full Greek experience.
Greek Lemon Chicken Soup (Avgolemono)
- A creamy, comforting Greek soup with chicken, rice, and bright lemon flavor—perfect for cozy nights or when you need a little extra warmth.
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Ingredients
(Serves 4-6)
- 1 lb (about 2 cups) cooked, shredded chicken (rotisserie works great!)
- 6 cups chicken broth (homemade if you have it, but store-bought is fine)
- 1/2 cup uncooked white rice (or orzo for a traditional touch)
- 3 large eggs
- 2 lemons, juiced (about 1/3 cup)
- 1 small onion, finely diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt & pepper to taste
- Fresh parsley or dill for garnish
Instructions
In a large pot over medium heat, warm the olive oil. Toss in the onion, carrots, and garlic, stirring occasionally until they soften (about 5 minutes). This step makes the soup more flavorful because those veggies caramelize just a bit—worth the extra time!
Pour in the chicken broth and bring it to a gentle boil. Add the rice (or orzo) and a pinch of salt. Let it simmer until the rice is tender, about 15 minutes.
In a bowl, whisk the eggs until smooth, then slowly drizzle in the lemon juice while whisking. Now, here’s the trick: take a ladle of hot broth from the pot and SLOWLY pour it into the egg mixture while whisking non-stop. Do this twice to warm up the eggs without cooking them into a weird scramble.
Turn the heat to LOW, then slowly pour the egg-lemon mixture back into the soup, stirring gently. The soup will turn creamy and rich without a drop of cream!
Stir in the shredded chicken, letting it warm up for a few minutes. Taste and adjust with salt & pepper. If you like it extra lemony, add a splash more lemon juice.
Ladle the soup into bowls, sprinkle with fresh parsley or dill, and enjoy immediately. This soup thickens as it sits, so if it gets too thick, just add a splash of broth or water when reheating.
Notes
- For extra richness, add a knob of butter at the end.
- Swap rice for cauliflower rice if you want a lower-carb option.
- Want it heartier? Throw in some spinach or kale for extra greens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 2g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 120mg
